Grilled Zucchini Pasta Salad with Burst Cherry Tomatoes

Ingredients

• 1 pound dry, short pasta, such as orecchiette, fusilli, or farfalle
• 2 tablespoons olive oil
• 2 medium zucchini (about 12 ounces), trimmed and cut lengthwise into 1/4-inch thick slabs
• 1 pint cherry or grape tomatoes (about 2 cups)
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon freshly ground black pepper
• 5 skewers, soaked in water at least 30 minutes if wooden
• 6 tablespoons store-bought Parmesan and roasted garlic dressing, such as Newman’s Own, divided
• 1/4 cup chopped fresh chives
• 1/4 cup finely grated Parmesan cheese (optional)

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